Roti Telur with Spicy Sambal Sauce

Ingredients

• For the roti: For the roti:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For the egg filling: For the egg filling:
• 4 large eggs 4 large eggs
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• Salt, to taste Salt, to taste
• For the sambal sauce: For the sambal sauce:
• 5 red chili peppers, seeded and chopped 5 red chili peppers, seeded and chopped
• 3 cloves garlic 3 cloves garlic
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon sugar 1 tablespoon sugar
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 14g, 3g
• Carbohydrates (total, sugars): 38g, 2g
• Protein: 10g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour and salt for the roti. Gradually add warm water and knead until a smooth dough forms. Let the dough rest for 30 minutes.
2. 2.
   In a separate bowl, beat the eggs for the filling. Add the chopped onion, turmeric powder, chili powder, and salt. Mix well.
3. 3.
   Divide the dough into small balls and roll each ball into a thin circle. Brush the surface with vegetable oil and fold the dough into a square shape. Repeat with the remaining dough.
4. 4.
   Heat a non-stick pan over medium heat. Cook each roti square until golden brown and crispy on both sides. Set aside.
5. 5.
   In a blender, combine the red chili peppers, garlic, vegetable oil, tamarind paste, sugar, and salt for the sambal sauce. Blend until smooth.
6. 6.
   Heat a small saucepan over medium heat and add the blended mixture. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens.
7. 7.
   To assemble, place a roti square on a plate and spoon the egg filling onto one side. Fold the roti in half to enclose the filling. Repeat with the remaining roti squares and filling.
8. 8.
   Serve the Roti Telur with the spicy sambal sauce on the side.

Treat your ingredients with care...

• Eggs — Beat the eggs well to ensure a fluffy and even texture in the filling.
• Red chili peppers — Adjust the amount of chili peppers according to your desired level of spiciness.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice for a tangy flavor.

Tips & Tricks

• For a crispier roti, brush the surface with ghee (clarified butter) instead of vegetable oil.
• Add a handful of chopped cilantro to the egg filling for an extra burst of freshness.
• Serve the Roti Telur with a side of cucumber slices and lime wedges to balance the flavors.
• If you prefer a milder sambal sauce, remove the seeds from the chili peppers before blending.
• Experiment with different fillings such as minced chicken or vegetables to customize the dish to your liking.

Serving advice

Serve the Roti Telur hot, straight from the pan, to enjoy the crispy texture of the roti. Accompany it with a generous spoonful of the spicy sambal sauce for an extra kick of flavor.

Presentation advice

Arrange the Roti Telur on a platter, folded in half to showcase the egg filling. Drizzle the sambal sauce over the top and garnish with fresh cilantro leaves for a vibrant and appetizing presentation.